Taste Of Korea

Locals Discuss Flavor, How-Tos Of Kimchi

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Posted: August 20, 2014

By Hannah Pitstick

Daily News-Record

Generally, kimchi is made by brining Napa cabbage, garlic, ginger, chili powder and fish sauce, then seasoning the mixture and allowing it to ferment anywhere from two days to multiple months. (Photo by Nikki Fox / DN-R)

Jeff Minnich, head chef and co-owner of Food.Bar.Food. chops Napa cabbage to make a batch of kimchi Aug. 18. (Photo by Nikki Fox / DN-R)

Food.Bar.Food. head chef and co-owner Jeff Minnich likened kimchi in Korea to chili recipes in the U.S., everyone “has a way of doing it.” (Photo by Nikki Fox / DN-R)

Kimchi is what many a foodie looks for in a food: It can be made in a mason jar, it involves science, it’s likely probiotic and it’s pretty pungent.